What is the difference between the glutinous rice balls in the south and the glutinous rice balls in the north during the Lantern Festival?
Chinese food culture has a long history, and the food in different parts of the country varies at different times. There are always corresponding foods in traditional festivals. The larger the festival, the more types of food there are. The Lantern Festival is of course no exception. Among them, the typical foods are glutinous rice balls and Yuanxiao. For more details about the 2018 Lunar New Year calendar, please visit the Fortune Teller website for consultation!What is the difference between the glutinous rice balls in the south and the glutinous rice balls in the north during the Lantern Festival?Yuanxiao and Tangyuan are two different things. It can be said that this is due to the different origins of the north and the south.The Yuanxiao made in Beijing is made based on the filling. I have seen the process of making Yuanxiao by machine. First, mix the fillings, then spread them into large round slices. After they cool, cut them into cubes smaller than a ping-pong ball. Then put the fillings into a machine that looks like a big sieve, pour in glutinous rice flour (called glutinous rice in the south), and the machine will start to "sift". As the fillings collide with each other and become balls, the glutinous rice also sticks to the surface of the fillings to form Yuanxiao. The glutinous rice flour layer of Yuanxiao is very thin and the surface is dry. The glutinous rice flour absorbs water and becomes mushy when it is put into the pot for cooking. The method of making tangyuan in the south (Beijingers call it tangyuan according to Sichuan custom) is completely different and is a bit like making dumplings. First, add water to the glutinous rice flour and knead it into a dough (just like kneading dough when making dumplings), and leave it for a few hours to let it "wake up". Then mix all the ingredients for the filling and place in a large bowl for later use (no need to cut into small pieces like when making Yuanxiao). The water content of tangyuan filling is higher than that of yuanxiao, which is one of the differences between the two. The process of making tangyuan is similar to making dumplings, but without the need for a rolling pin. The wet glutinous rice flour is very sticky, so I have to grab a small ball of wet flour with my hands and squeeze it into a round shape. Use chopsticks (or a thin bamboo tool) to pick up a ball of stuffing and place it on the glutinous rice sheet. Use both hands to turn and close the edges to make a dumpling. The surface of well-made glutinous rice balls is smooth and shiny, and some even have a pointed tip, like a peach. The surface of the glutinous rice balls already contains enough moisture and is very sticky. It is not easy to preserve and is best eaten immediately after it is made. Now that we have the quick-freezing technology, dumplings are now available in stores. There are many "schools" of glutinous rice balls in the south, and the most famous one now is Ningbo's "Heiyangsu" glutinous rice balls. The so-called "black foreign pastry" is a mixture of lard and black sesame powder. Moreover, the lard is not pure oil, but the "lard" taken from the pig's stomach. After tearing off the outer membrane of the "lard", squeeze and knead it by hand, and then add black sesame powder little by little. This thing is absolutely rubbish from a modern health perspective, but it tastes great: smooth, glutinous, soft and hot, it is worth a try. The softer and smoother the glutinous rice balls are, the better, so the glutinous rice ingredients are very particular. Choose a variety with particularly strong viscosity. There is also a saying about processing technology, which is that "water-ground powder" should be used. That is to say, after soaking the glutinous rice grains in water, grind the rice and the water together (like grinding soy milk), and it is better to use a stone mill. The ground powder can be hung in a gauze bag to drain and refrigerated for three or four days (it will become sour over time). It can be seen that good glutinous rice balls are difficult to produce industrially, which is another characteristic that distinguishes them from Yuanxiao. |
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